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PdfBring a large pot of salted water to a boil for the noodles.
In a small bowl, mix soy sauce, black vinegar, toasted sesame oil, sugar, miso paste, and chili crisp. Set aside.
Heat neutral oil in a wide pan over medium-high until hot and shimmering.
Add ground pork and cook, breaking it up into very small pieces. Let it brown well before stirring.
Remove pork with a slotted spoon, leaving rendered fat and browned bits in the pan.
Add garlic, ginger, and scallion whites to the pan. Sauté briefly until fragrant.
Add Sichuan peppercorns and peanuts. Toast gently for 30–60 seconds.
Pour in the sauce mixture and stir to combine. Reduce heat to low and let it simmer gently.
Cook noodles according to package instructions until just tender.
Remove sauce from heat. Add optional sliced chilies (off heat).
Stir in toasted sesame seeds (reserve some for garnish).
Return pork to the pan and toss to coat thoroughly.
Add drained noodles directly to the sauce and toss vigorously to combine.
Add scallion greens and mix through.
Serve noodles topped with extra sesame seeds, scallions, crushed peanuts, and optional chilies.